Crystallization of high-quality protein crystals using an external electric field

Haruhiko Koizumi, S. Uda, K. Fujiwara, M. Tachibana, K. Kojima, J. Nozawa

研究成果: Article査読

18 被引用数 (Scopus)

抄録

The effect of a 20kHz external electric field on the quality of tetragonal hen egg white (HEW) lysozyme crystals was investigated using X-ray diffraction rocking-curve measurements. The full width at half-maximum was found to be larger for high-order reflections but smaller for low-order reflections. In particular, it was revealed that a large amount of local strain is accumulated in tetragonal HEW lysozyme crystals grown under an applied field at 20kHz. Comparison with previous results obtained for crystals grown with an applied field at 1MHz [Koizumi, Uda, Fujiwara, Tachibana, Kojima & Nozawa (2013). J. Appl. Cryst. 46, 25-29] indicated that improvement of the protein crystal quality could be achieved by selection of an appropriate frequency for the applied electric field, which has a significant effect on the growth of the solid.

本文言語English
ページ(範囲)1507-1513
ページ数7
ジャーナルJournal of Applied Crystallography
48
DOI
出版ステータスPublished - 2015 10月 1

ASJC Scopus subject areas

  • 生化学、遺伝学、分子生物学(全般)

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